Eggplant in Spicy Sauce

  • Active Time 25m
  • Total Time 50m

Serves 8

The eggplant is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple melon." The name is evidence that, even though this remarkable vegetable has been documented in China as a common vegetable as far back as the Zhou dynasty (1050 BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled to Southeast Asia, then into China.
Perhaps because of its distinctive beauty, the eggplant was elevated in the thirteenth century as an offering food to the shrine of imperial ancestors. And the shiny dark skin was used as a cosmetic by society ladies to stain their teeth black.
From a culinary point of view, however, the unique properties of the eggplant make it an exciting ingredient to marry with spicy sauces such as in this dish.

ingredients

  • 4 medium eggplants
  • 3 tablespoons peanut oil
  • 8 ounces ground pork
  • 2 tablespoons minced fresh ginger
  • 6 large cloves garlic, minced
  • 2 scallions, chopped
  • 1 teaspoon hot chili bean paste (available at Chinese stores)
  • For Seasonings:
  • 1/2 cup Family Chicken Broth
  • 3 tablespoons light soy sauce
  • Good pinch of white pepper
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch, mixed with a little cold water Steamed rice for serving

Companion recipe: Family Chicken Broth

directions

Slice the eggplants in half crosswise and then into thick finger-length pieces. Bring a pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain immediately and rinse with cold water, being careful not to let it overcook. Place on a plate until ready for use.

Heat the peanut oil in a preheated wok and bring to smoking point. Stir-fry the ground pork until the color changes. Add the ginger, garlic and scallions and stir-fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2603

nutrition information per serving

196 calories; 10g total fat; 19mg cholesterol; 374mg sodium; 21g carbohydrates; 7g fiber; 9g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.